Broccoli Cheddar Soup Recipe

This easy to make Broccoli Cheddar Soup is packed with flavor and perfect to enjoy with loved ones during winter months. I make it rich and creamy using fresh broccoli, sharp cheddar, butter, and simple seasonings, then serve it with warm fresh bread for a comforting meal.

Since chilly season started, I have been spending a lot of time making soups, from my spicy creamy Thai shrimp soup I shared recently to my seafood chowder recipe. As you already know, we are a legit soup family, and winter means soup at least two times a week, warm bowls that my family happily shows up for.

Broccoli Cheddar Soup

Broccoli Cheddar Soup is a simple soup built on a flavorful base with simmered vegetables, where the broccoli is pureed, creamed, and finished with cheese. It uses few ingredients and can be made relatively quickly, making it a great soup. It’s hearty enough to be served as a main entree and elegant enough to serve as a course to a meal.

I love making this soup because it is perfect when I need to use up a lot of broccoli, like when I made my cheesy broccoli recipe. It is also a great way to get kids to eat vegetables, including my daughter, who claims this broccoli cheddar soup is better than Panera Bread, and I will gladly take that compliment.

To make this classic broccoli cheddar soup, I use staples I always keep in my pantry like flour, butter, onion, stock, cheese, and simple seasonings. I prep it in about 10 minutes and let it cook for an hour to create a comforting soup I enjoy during colder months, especially where I live in Indiana. If you are looking for a creamy and comforting soup, this is it, and I will show you how to make it.

Ingredients and Substitutions

• Fat – I use unsalted butter. However, you can use your favorite oil or even pork lard.
• Onion – A combination of onions, leeks, and garlic is what I use. You can use yellow, white, or sweet onions.
• Broccoli – Fresh broccoli is best, much like I use in my beef and broccoli recipe. However, you can use frozen too.
• Flour – All-purpose flour is key to make a roux.
• Stock – You can use my homemade chicken stock or some vegetable stock in this broccoli cheddar soup.
• Cream – Heavy whipping cream is what I like using for this soup. You can use whole milk or half and half as substitution.
• Cheese – Shredded sharp orange cheddar is what you will need.
• Seasonings – I use sea salt, pepper, Worcestershire, and Tabasco sauce to season the soup.

How to Make Broccoli Cheddar Soup

Cook the aromatics: First thing I do is add the butter to a large pot over medium heat. Once it melts, I add the onions, garlic, and leeks, then cook them while stirring frequently until they are lightly browned and translucent, which takes about 8 to 10 minutes.

Make the roux: Next, I stir in the flour until it is fully combined and a roux forms.

Cook the broccoli: Then, I add the broccoli and chicken stock, bring everything to a boil, and cook the broccoli until it is al dente with a slight crunch.

Blend the soup: I use a hand blender to pulse the soup until it is slightly chunky or until I reach my preferred texture, either smoother or more rustic. After that, I make sure the soup is thick, and if it is not, I make a separate roux or slurry and whisk it in.

Add the cream: I pour in the heavy cream and stir until it is fully combined.

Add the cheese: Next, I mix in the cheddar cheese until it is fully melted and combined.

Season: Finally, I season the soup with sea salt, pepper, Worcestershire, and Tabasco sauce.

Serve: I finish by serving the soup with extra shredded cheese on top.

Chef Tip + Notes

Controlling the thickness before adding the cream and cheese is key for making the best broccoli cheddar soup. Once the broccoli is cooked and blended, I always check the body of the soup and adjust it with a roux or slurry if needed. Getting the thickness right at this stage helps the cream blend smoothly and the cheddar melt consistently without turning gritty.

• Shred the cheese myself: I always shred my own cheddar because it melts more smoothly. Try adding aged white or yellow cheddar for a more intense cheese flavor.
• Build the base slowly: I take my time cooking the onions, garlic, and leeks until they are soft and lightly browned. This step adds depth before any liquid goes in.
• No immersion blender: If you do not have a hand immersion blender, add half the soup to a blender and pulse it a few times on high speed to help smooth out some of the soup but still have some chunkiness.
• Use low heat: Once the cream and cheddar are added, I keep the heat low and stir slowly. This helps the cheese melt smoothly without separating.
• Season at the end: I always taste and season at the very end. The stock and cheese already add salt, so careful seasoning matters.

Serving Suggestions

No soup night is complete for me without warm fresh artisan bread or my homemade focaccia straight from the oven served right alongside this comforting broccoli cheddar soup. I love having something to tear, dip, and share at the table.

On nights when my family want a little more on the plate, I quickly prepare my panzanella salad or my cucumber tomato salad. The fresh crunch pairs nicely with the creamy soup, so I always recommend this combo.

Make-Ahead and Storage

Make-Ahead: You can make this soup up to 1 day ahead of time. When you are ready to serve, reheat it on the stovetop in a pot.

How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well and be covered for up to 6 months. Thaw the soup in the refrigerator for 1 day until it is thawed before reheating.

How to Reheat: Add the desired amount of broccoli cheddar soup to a pot and heat up over low heat until it is hot. Adjust seasonings with salt and pepper and add a 1/4 cup of chicken stock if it is too thick and needs to be thinned out.

More Soup Recipes

• Zuppa Toscana Recipe
• Chicken Dumpling Soup
• French Onion Soup
• Mulligatawny Soup
• New England Clam Chowder

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Broccoli Cheddar Soup Recipe

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5 from 51 votes

This easy to make Broccoli Cheddar Soup is packed with flavor and perfect to enjoy with loved ones during winter months. I make it rich and creamy using fresh broccoli, sharp cheddar, butter, and simple seasonings, then serve it with warm fresh bread for a comforting meal.

Servings: 12

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Ingredients 

US CustomaryMetric

• 1 stick unsalted butter
• 1 peeled and small diced yellow onion
• 6 finely minced cloves of garlic
• 3 thinly sliced leeks, rinsed
• 1 cup of all-purpose flour
• 6 heads of trimmed fresh broccoli
• 16 cups chicken stock
• 2 cups of heavy whipping cream
• 2 pounds of shredded cheddar cheese
• sea salt and fresh cracked pepper to taste
• Worcestershire and Tabasco sauce to taste

Instructions

• Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic, and leeks and cook until lightly browned and translucent, which takes about 8 to 10 minutes while frequently stirring.
• Next, stir in the flour until combined in to make a roux.
• Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy.
• Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved.
• At this point ensure the soup is thick. If it’s not, you may need to make a separate roux or slurry and whisk it in.
• Pour in the heavy cream and stir in in to combine over low heat.
• Mix in the cheddar cheese until combined and melted in.
• Finish by seasoning with sea salt, pepper, Worcestershire, and Tabasco sauce.
• Serve with extra shredded cheese.

Notes

Controlling the thickness before adding the cream and cheese is key for making the best broccoli cheddar soup. Once the broccoli is cooked and blended, I always check the body of the soup and adjust it with a roux or slurry if needed. Getting the thickness right at this stage helps the cream blend smoothly and the cheddar melt consistently without turning gritty.

Shred the cheese myself: I always shred my own cheddar because it melts more smoothly. Try adding aged white or yellow cheddar for a more intense cheese flavor.

Build the base slowly: I take my time cooking the onions, garlic, and leeks until they are soft and lightly browned. This step adds depth before any liquid goes in.

No immersion blender: If you do not have a hand immersion blender, add half the soup to a blender and pulse it a few times on high speed to help smooth out some of the soup but still have some chunkiness.

Use low heat: Once the cream and cheddar are added, I keep the heat low and stir slowly. This helps the cheese melt smoothly without separating.

Season at the end: I always taste and season at the very end. The stock and cheese already add salt, so careful seasoning matters.

Make-Ahead: You can make this soup up to 1 day ahead of time. When ready to serve, reheat on the stovetop in a pot.

How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount to a pot and heat up over low heat until hot. Adjust seasonings with salt and pepper and add a ¼ cup of chicken stock if it is too thick and needs to be thinned out.

Nutrition

Calories: 720kcalCarbohydrates: 47gProtein: 37gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 130mgSodium: 1068mgPotassium: 1463mgFiber: 9gSugar: 13gVitamin A: 3617IUVitamin C: 276mgCalcium: 733mgIron: 4mg

Course: Soup

Cuisine: American, French

Author: Chef Billy Parisi